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	<title>Vendita e Produzione VincottO PrimitivO nel Salento, Puglia &#187; English posts</title>
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	<description>Terra Apuliae, produce da generazioni rispettando la natura e l&#039;ambiente e abbracciando una politica energetica ecosostenibile il Vincotto PrimitivO</description>
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		<title>Tuna steaks alla siciliana/messinese&#8230;what a surprise!</title>
		<link>http://www.primitiv.it/site/tuna-steaks-alla-sicilianamessinese-what-a-surprise/</link>
		<comments>http://www.primitiv.it/site/tuna-steaks-alla-sicilianamessinese-what-a-surprise/#comments</comments>
		<pubDate>Sun, 28 Dec 2014 12:38:17 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[English posts]]></category>
		<category><![CDATA[Post italiano]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Ricette dai food blogger]]></category>
		<category><![CDATA[Second courses]]></category>
		<category><![CDATA[Secondi piatti]]></category>
		<category><![CDATA[Storia e tradizioni]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[aceto balsamico]]></category>
		<category><![CDATA[balsamicoagrodolce]]></category>
		<category><![CDATA[messinese]]></category>
		<category><![CDATA[puglia]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[sicilia]]></category>
		<category><![CDATA[siciliana]]></category>
		<category><![CDATA[sicily]]></category>
		<category><![CDATA[sweet and sour]]></category>
		<category><![CDATA[tonno]]></category>
		<category><![CDATA[traditional recipe]]></category>
		<category><![CDATA[traditional sicilian recipe]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[vincotto]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=760</guid>
		<description><![CDATA[Some days ago we received&#8230;a surprising e mail&#8230;somebody, a loyal customer, sent us the recipe of a traditional Sicilian dish prepared using our Vincotto PrimitivO Balsamic. Here for you the recipe: True Sicilian cooking often combines wonderfully sweet and sour (agrodolce) flavors in brilliant ways, such as in caponata, or a tuna steak alla messinese [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The taste of tradition&#8230;Laganari al Vincotto</title>
		<link>http://www.primitiv.it/site/the-taste-of-tradition-laganari-al-vincotto/</link>
		<comments>http://www.primitiv.it/site/the-taste-of-tradition-laganari-al-vincotto/#comments</comments>
		<pubDate>Sat, 22 Feb 2014 18:36:27 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[English posts]]></category>
		<category><![CDATA[Main courses]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[culinary journ]]></category>
		<category><![CDATA[italian cousine]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Laganari]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[vincotto]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=709</guid>
		<description><![CDATA[Enjoy your Vincotto experience with this exclusive recipe: Laganari al Vincotto Ingentilito edited by our friends of Culinary Travel Journal. &#160; http://flytosalento.blogspot.it/2014/02/the-taste-of-tradition-laganari-al.html]]></description>
		<wfw:commentRss>http://www.primitiv.it/site/the-taste-of-tradition-laganari-al-vincotto/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pangioia with Cuettu and Saragolla wheat</title>
		<link>http://www.primitiv.it/site/pangioia-with-cuettu-and-saragolla-wheat/</link>
		<comments>http://www.primitiv.it/site/pangioia-with-cuettu-and-saragolla-wheat/#comments</comments>
		<pubDate>Fri, 26 Apr 2013 16:19:30 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[English posts]]></category>
		<category><![CDATA[Health and Wellness]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[cuettu]]></category>
		<category><![CDATA[festival della dieta med-italiana]]></category>
		<category><![CDATA[healt]]></category>
		<category><![CDATA[lecce]]></category>
		<category><![CDATA[panbellezza]]></category>
		<category><![CDATA[pangioia]]></category>
		<category><![CDATA[pansorris]]></category>
		<category><![CDATA[raised dessert]]></category>
		<category><![CDATA[repubblica salentina]]></category>
		<category><![CDATA[saragolla]]></category>
		<category><![CDATA[whaet]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=638</guid>
		<description><![CDATA[The latest creation of the great confectioner Giovanni Venneri of &#8220;Il Cafè dei Napoli&#8221; -Alliste- is the Pangioia, a soft raised dessert made using extravirgin olive oil of the Adamo company and , a sweet grape syrup with an high content of natural antioxidants as attested by Di.ste.ba departement of the University of Salento. Pangioia, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate and pear tart with Vincotto Ingentilito</title>
		<link>http://www.primitiv.it/site/chocolate-and-pear-tart-with-vincotto-ingentilito/</link>
		<comments>http://www.primitiv.it/site/chocolate-and-pear-tart-with-vincotto-ingentilito/#comments</comments>
		<pubDate>Mon, 04 Mar 2013 10:32:36 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[English posts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[apulia]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[baked desserts]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate powder]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[pear]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[sweety]]></category>
		<category><![CDATA[tradition]]></category>
		<category><![CDATA[vanillin]]></category>
		<category><![CDATA[vincotto]]></category>
		<category><![CDATA[walnuts]]></category>
		<category><![CDATA[white fllour]]></category>
		<category><![CDATA[yeats]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=571</guid>
		<description><![CDATA[&#160; One of the most popular and delicious cake since ever with a special touch of tradition: Bon appétit!! &#160; Ingredients: 300 gr of white flour 300 gr of sugar 4 eggs 250 gr of melted butter 150 gr of shucked walnuts 3 or 4 ripe pears 1 sachet of vanillin 1 sachet of baking [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cauliflower with béchamel and Vincotto Balsamic</title>
		<link>http://www.primitiv.it/site/cauliflower-with-bechamel-and-vincotto-balsamic/</link>
		<comments>http://www.primitiv.it/site/cauliflower-with-bechamel-and-vincotto-balsamic/#comments</comments>
		<pubDate>Fri, 15 Feb 2013 15:30:36 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[English posts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Second courses]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[béchamel]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet]]></category>
		<category><![CDATA[extra virgin ollive oil]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[phosphorus]]></category>
		<category><![CDATA[potassium. calcium]]></category>
		<category><![CDATA[salento]]></category>
		<category><![CDATA[vincotto]]></category>
		<category><![CDATA[vitamin C]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=555</guid>
		<description><![CDATA[&#160; Cauliflower is rich of nutrients like calcium, potassium, phosphorous and vitamin C that are very important in our diet&#8230;but often people don&#8217;t like it because of its &#8216;bad&#8217; smell! ..Today I would like to suggest you this quick and easy recipe that will satisfy even the most demanding palates!  &#160; Ingredients (for 2 portions): [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Leccese stone</title>
		<link>http://www.primitiv.it/site/leccese-stone/</link>
		<comments>http://www.primitiv.it/site/leccese-stone/#comments</comments>
		<pubDate>Tue, 12 Feb 2013 17:55:43 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[English posts]]></category>
		<category><![CDATA[History and culture]]></category>
		<category><![CDATA[baroque]]></category>
		<category><![CDATA[ductile]]></category>
		<category><![CDATA[lecce]]></category>
		<category><![CDATA[leccese]]></category>
		<category><![CDATA[limestone]]></category>
		<category><![CDATA[litterature]]></category>
		<category><![CDATA[malleable]]></category>
		<category><![CDATA[monuments]]></category>
		<category><![CDATA[open quarries]]></category>
		<category><![CDATA[sculpture]]></category>
		<category><![CDATA[stone]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=542</guid>
		<description><![CDATA[Dear friends, now that you know where Vincotto Primitivo is produced, I would like to tell you something about the land where it is made and its history. A very important and particular element is the stone from Lecce, usually called &#8220;Pietra Leccese&#8221; Due to its specific characteristics, some writers of the ancient literature dedicated [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Did you know that&#8230;</title>
		<link>http://www.primitiv.it/site/did-you-know-that/</link>
		<comments>http://www.primitiv.it/site/did-you-know-that/#comments</comments>
		<pubDate>Sun, 10 Feb 2013 14:47:46 +0000</pubDate>
		<dc:creator>ellysrandon</dc:creator>
				<category><![CDATA[English posts]]></category>
		<category><![CDATA[Health and Wellness]]></category>
		<category><![CDATA[antioxidant]]></category>
		<category><![CDATA[balsamic vinegars]]></category>
		<category><![CDATA[phenolic compouds]]></category>
		<category><![CDATA[vincotto]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=480</guid>
		<description><![CDATA[-VincottO PrimitivO contains a much higher quantity of phenolic compounds than many Modena balsamic vinegars? -VincottO PrimitivO has antioxidant properties much more active than many Modena balsamic vinegars? &#160; Scientific analysis conducted on Cuettu, VincottO PrimitivO and Modena Balsamic Vinegars of different brands, revealed that: comparing the same quantity of each product (250ml), Cuettu and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Good, Appealing and…HEALTHY!</title>
		<link>http://www.primitiv.it/site/good-appealing-andhealthy/</link>
		<comments>http://www.primitiv.it/site/good-appealing-andhealthy/#comments</comments>
		<pubDate>Fri, 21 Dec 2012 22:37:08 +0000</pubDate>
		<dc:creator>ellysrandon</dc:creator>
				<category><![CDATA[English posts]]></category>
		<category><![CDATA[Health and Wellness]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=352</guid>
		<description><![CDATA[There are only few foods which we can say that taste good, look nice and that are healthy as well. The products of VincottO PrimitivO&#8217;s range are among them. Thanks to its traditional Salentine recipe, updated in order to meet consumers&#8217; needs and tastes, the products maintained unaltered the peculiar properties of Primitivo IGP Salento [...]]]></description>
		<wfw:commentRss>http://www.primitiv.it/site/good-appealing-andhealthy/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>When cooking is a tradition&#8230;..Pittule</title>
		<link>http://www.primitiv.it/site/321/</link>
		<comments>http://www.primitiv.it/site/321/#comments</comments>
		<pubDate>Thu, 20 Dec 2012 13:38:58 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[English posts]]></category>
		<category><![CDATA[History and culture]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=321</guid>
		<description><![CDATA[Christmas is coming and we all are in a rush for the last preparations; the Christmas tree is there, in a corner, shining with its little coloured lights&#8230;and kitchens scent of thousands of traditional dishes&#8230;.here in Salento everyone is cooking &#8216;PITTULE&#8217;, crispy golden ball simply made with flour and water, accompanied with Cuettu! For 50 [...]]]></description>
		<wfw:commentRss>http://www.primitiv.it/site/321/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Small chocolate tart with warm chocolate and Vincotto Balsamic filling</title>
		<link>http://www.primitiv.it/site/small-chocolate-tart-with-warm-chocolate-and-vincotto-balsamic-filling-2/</link>
		<comments>http://www.primitiv.it/site/small-chocolate-tart-with-warm-chocolate-and-vincotto-balsamic-filling-2/#comments</comments>
		<pubDate>Thu, 20 Dec 2012 11:49:31 +0000</pubDate>
		<dc:creator>elena</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[English posts]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.primitiv.it/site/?p=313</guid>
		<description><![CDATA[An easy and always successfull dessert that can be prapared in advance and cooked just before serving. The sweet-and-sour taste of Vincotto Balsamic* is perfect with the strong taste of the dark chocolate&#8230;.with this recipe you will conquer even the finest palates!! &#160; Ingredients (for 4 portions):   100 gr of dark chocolate; 80 gr of [...]]]></description>
		<wfw:commentRss>http://www.primitiv.it/site/small-chocolate-tart-with-warm-chocolate-and-vincotto-balsamic-filling-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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